Soup Bean Cake
A moist, spiced bean cake infused with cinnamon, nutmeg, and apples, perfect for dessert or teatime, offering a rich, hearty flavor with sweet fruit and nut accents.
Ingredients
Instructions
- Cream butter, sugar, and eggs until well combined.
- Add cooked drained pinto beans, diced apples, raisins, and vanilla to the creamed mixture.
- In a separate bowl, mix the self-rising flour, salt, soda, cinnamon, nutmeg, and allspice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for about 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a combination of all-purpose flour and whole wheat flour. You can substitute the pinto beans with black beans or white beans for a different flavor. If you prefer a nut-free version, simply omit the nuts or replace them with sunflower seeds. Ensure the apples are tart for a balanced sweetness, similar to what you'd find in American recipes.
Serving Suggestions
Serve the Soup Bean Cake warm, drizzled with a bit of honey or maple syrup for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider pairing it with a fresh green salad or alongside a slice of Gladys Mcqueen'S Old Fashioned Egg Pie for a delightful brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, warm individual slices in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 10-15 minutes until heated through. This cake can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Soup Bean Cake contains roughly 645 calories, with 13g protein, 111g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (35% of the Daily Value), vitamin C (33% of the Daily Value), and iron (32% of the Daily Value). Note that it is relatively high in sodium, at 1016mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this recipe?
Yes, you can substitute pinto beans with black beans, navy beans, or even chickpeas. Each type of bean will impart a unique flavor and texture to the cake. Make sure the beans are cooked and drained thoroughly before adding them to the mixture.
Is it possible to make this cake without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will help bind the ingredients together while keeping the cake moist, making it suitable for those following vegetarian recipes.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last 10-15 minutes of baking, as oven temperatures can vary and may affect cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).